These cinnamon-y, buttery, crumbly topped cupcakes are one of my favorites!!!!

Like a cinnamon roll in cupcake form, topped with a mound of delicious cream cheese frosting… you can’t beat that. Oh, and that cinnamon-y, buttery, crumbly stuff… it’s swirled all throughout the batter, too. YUM. Every time I make these, not a single one is left and someone always comes asking…”Are there any more of those cinnamon roll cupcakes?” Try them out and see for yourself how marvelous they are!!!!

Cinnamon Crumble Cupcakes

Cinnamon-y, buttery, crumbly cupcakes with cream cheese icing.

Ingredients

Batter
1 french vanilla cake mix (Duncan Hines is my favorite!)
Oil, eggs, and water according to mix
1 small vanilla pudding mix
Crumble
1 tsp. cinnamon
1 1/2 c. graham cracker crumbs
1/2 c. butter, melted
1/2 c brown sugar
Frosting
8 oz. cream cheese
2 sticks margarine or butter
1 1/2 lbs. powdered sugar
2 Tbsp. vanilla extract
half and half

Instructions

Preheat oven to 350 degrees. Make cake batter according to mix, adding in the pudding with the rest of the ingredients.
Make the crumble by mixing the cinnamon, brown sugar, butter, and graham cracker crumbs together until combined.
Fill muffin liners 1/4 of the way, then sprinkle a spoonful of the crumble on top. Add more batter so the liners are about 2/3 full and top with another spoonful of the crumble. Bake until a toothpick inserted comes out clean.
Make the frosting by beating softened cream cheese and butter until smooth. Beat in the powdered sugar and vanilla. If frosting seems a bit thick, add just a small amount of half and half to make it the desired consistency. Be careful not to make it too thin or it will slide right down the sides of the cupcake!
Frost as desired (I prefer a HUGE mound!) and top with another spoonful of the crumble.